Kitchen Nightmares

Not the show.

Mothers day was kinda fun, we made brunch for 'The Grandmothers', and hung out. Then I made some not so fun Chicken in a BBQ sause from the store. ((Generic store brand chipotle something. It boiled over and got all over the bottom of the stove. X_X))

The next day I started to make meatloaf, only to find out from the smoke rising up through the burners that: YEP. I forgot to clean out the bottom of the stove. We aired out the house and reheated potato soup.

The next day: I tried to cook the meatloaf (Which we put in the fridge after smoke started coming out of the stove) and it didn't cook all the way through the first time around. Tilmani took over after that and we got it cooked the rest of the way through and kept the potatoes warm.

Needless to say the third day was largely spent (pre dinner time) cleaning out the inside of the stove.

That was a LOT of cleaning, and Mini Monster sadly wasn't all that interested in me doing the cleaning, since he REALLY wanted an audience for his increased mobility. He hasn't flipped over yet but he's damn good at lifting his rear end and shoving himself around. He seems thrilled with this ability, and DANG that kid has strong legs.

Tonight at least should go without disaster: I'm not using the stove. I'm using the crock pot.
It's a bastardized version of vinegar BBQ and I recomend it: Put your chicken ((I used breasts or strips)) in the crock pot. Pour apple cider vinegar until the chicken is fully covered ((You may also add some water, but you want more vinegar than water.))
Add a packet of dry italian dressing mix. ((Increase the packets per the amount of chicken, I'm only cooking a lb or two.)) Drizzle honey over the chicken in the crockpot. Add black and red pepper to your discression. Cook on low until the chicken can be broken apart with a fork.

This can be eaten as is: or you can make a sauce by combining drippings, ketchup, and your favorite hot sauce in a bowl to make a thin mixture the chicken can be stirred into after being chunked up.

Before you ask me for more specifics, my tiny handful of viewers, I'm sorry to say I don't really have any more specifics, my cooking tends to be 'by eye' or 'to taste'. Just remember that the more chicken you want to cook, the longer it will really need to cook, and alot yourself the according amount of time. The same recipie can also be made in a regular oven, but you'll want deep sides, and it won't become quite as easy to rip apart.
Both versions are delicious though.